Black Bean and Corn Salad

📜 Collection: Patsy Collection | ✍️ Attribution: Unattributed | 📂 Category: Salads A vibrant cold salad featuring black beans, sweet corn, bell pepper, and fresh tomatoes tossed in a bright cilantro-lemon dressing. Let it rest for an hour to allow the fresh, savory flavors to meld beautifully.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
15 mins	0 mins	1 hour	6 servings

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🔪 Key Equipment

• Large mixing bowl
• Small mixing bowl
• Whisk

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Ingredients

Salad Base

Measurements	Ingredients	Prep / Notes
2 cans	Black Beans	drained and rinsed
1	Red Bell Pepper	diced
3	Green Onions	sliced
2 ripe	Plum Tomatoes	diced
1 can	Corn	drained

Sauce

Measurements	Ingredients	Prep / Notes
6 Tbs.	Olive Oil	virgin
3 Tbs.	Lemon Juice	freshly squeezed
5 Tbs.	Cilantro	chopped
1 Tsp.	Black Pepper
3/4 Tsp.	Salt

Optional Mix-ins

Measurements	Ingredients	Prep / Notes
To taste	Black Olives	sliced
To taste	Cheese	crumbled or shredded
To taste	Pickle Relish
To taste	Peppers	diced or pickled

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Instructions

Step 1: Combine Vegetables

1. In a large mixing bowl, combine 2 cans black beans, 1 red bell pepper, 3 green onions, 2 ripe plum tomatoes, and 1 can corn. Mix in black olives, cheese, pickle relish, and additional peppers if using.

Step 2: Make the Dressing

2. In a small bowl, whisk together 6 Tbs. virgin olive oil, 3 Tbs. fresh lemon juice, 5 Tbs. chopped cilantro, 1 Tsp. black pepper, and 3/4 Tsp. salt until well combined.

Step 3: Toss and Rest

3. Pour the dressing over the bean mixture and toss thoroughly to coat. Let rest for 1 hour to allow the flavors to meld together; bring back to room temperature before serving.

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💡 Make-Ahead & Storage: Can be prepared up to 24 hours in advance and refrigerated. Be sure to let it sit at room temperature for a bit before serving.

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Original Recipe Scan